INGREDIENTS

1 ¾ cup cake flour
1 tbsp baking powder
½ tsp salt
8 egg yolks, at room temperature
1 ½ cups sugar
¾ cup canola oil
¼ cup butter, melted
1 cup Angel Evaporated Filled Milk
1 tsp vanilla extract
butter for brushing
sugar, for sprinkling

 

PROCEDURE

  1. Preheat the oven to 350 F. Grease the insides of the mamon o molds. Set aside.
  2. In a large bowl, whisk together flour, baking powder, and salt until well combined. Set aside.
  3. In another large bowl, whisk together the oil, melted butter, and sugar until the sugar is dissolved.
  4. Add the egg yolks and whisk until well-incorporated. Add the Angel Evaporated Filled Milk and vanilla extract mix well.
  5. Gradually add the flour mixture to the liquid mixture, stirring until the mixture is smooth.
  6. Ladle the batter into the prepared molds until 3/4 full.
  7. Arrange the filled molds on a baking tray and bake at 350 F for 25 to 30 minutes, or until the tops are lightly golden.
  8. Remove the torta from heat and let cool slightly.
  9. Brush the tops with butter sprinkle with sugar.

      10. INGREDIENTS

      MILK BASE:
      – 2-410 ml Angel Evaporated Filled Milk
      – 1-370 grams Angel Condensada
      – ¾ cup cornstarch
      – 1 tsp salt
      – 30 pcs large lumpia wrapper
      – cooking oil for frying

      BUKO PANDAN:
      – 1 cup shredded buko meat
      – 1 cup buko pandan flavored gulaman cut into thick strips

      UBE:
      – 1 ½ cup store bought ube halaya
      – 1 cup cheddar cheese cut into strips

      STRAWBERRY:
      – 1 ½ cup store bought strawberry jam
      – 1 cup fresh strawberry

      PROCEDURE

      1. To make the milk base. In a saucepan add Angel Evaporated Milk, Angel Condensada, cornstarch, and salt. Mix well until combined. Heat mixture over medium-low heat, cook until thick. Transfer mixture in a bowl, cover directly with plastic wrap. Set aside to cool.
      2. To assemble, lay a piece of lumpia wrapper on a flat surface. Place 1-2 Tablespoon of the milk mixture on the middle and your choice of flavor/filling.
      3. Fold the two edges toward the center and roll it up. Seal the top edges with water Add cooking oil to a preheated pan. Fry the lumpia, in batches, over medium heat for at least a minute on each side or until crispy and golden brown in color. Drain excess oil on paper towel. Place Lumpia on a platter and serve.

      INGREDIENTS

      1 kilo beef mechado cut
      ½ tsp salt
      ½ tsp cracked black pepper
      2 tsp lemon juice
      2 tbsp cooking oil
      ½ cup chopped onion
      2 tsp minced garlic
      1 tsp cinnamon powder
      1 tsp paprika powder
      1 tbsp curry powder
      1 pc dried bay leaf
      ½ cup chopped lemongrass
      1 pc chopped bird’s eye chili
      2 tbsp creamy peanut butter
      2 tbsp Hunt’s Tomato Paste
      1 cup beef stock
      ½ cup Coco Mama Fresh Gata
      1 cup Angel Evaporated Filled Milk
      ½ tsp salt, or as needed
      fresh coriander

       

      PROCEDURE

      1. Season beef with salt and pepper and lemon juice. Let it marinate for 30 minutes.
      2. Heat oil in a large pot, brown seasoned beef on all sides. Set aside.
      3. Using the same pot over medium low, saute onion and garili until soft and aromatic. Add cinnamon, paprika, curry powder and bay leaf. Add chili, peanut butter, and tomato paste. Add back beef into the pot and add beef stock and gata. Bring to a slow simmer until beef is soft and tender.
      4. Turn heat into low and add Angel Evaporated Filled Milk and adjust seasoning with salt. Bring to a quick boil and turn off heat. And top with fresh cilantro before serving. Best served with rice.

          5. INGREDIENTS

          3 tbsp oil
          ½ cup chopped bell peppers
          ½ cup cup chopped onions
          2 tsp cumin
          1 tbsp curry powder
          1 kg chicken nuggets
          1 can Angel Evaporated Filled Milk

           

          PROCEDURE

          1. In a pan with hot oil, saute bell peppers for 1 minute and set aside.
          2. In the same pan, add onions, garlic, cumin, and curry powder.
          3. Add chicken and cook until browned on all sides.
          4. Add evaporated liquid creamer and simmer gently for 3-5 minutes or until thickened and chicken is fully-cooked. Add back bell peppers and simmer for 1 minute. Serve.

          INGREDIENTS

          1 cup crushed graham crackers
          2 tbsp sugar
          ⅓ cup melted butter
          2 bars – 8oz cream cheese at room temperature
          ½ cup Angel Condensada
          3 tbsp Angel Evaporated Filled Milk
          1 ½ tbsp gelatin powder
          2 tsp ube extract

           

          PROCEDURE

          1. Line 9-inch square metal baking pan with parchment paper, leaving 1-inch (2.5 cm) of parchment on all sides; set aside.
          2. In a bowl, stir crushed grahams and sugar until combined; stir in melted butter. Press mixture into prepared pan; transfer to freezer until set, about 30 minutes.
          3. Using an electric hand mixer, beat cream cheese until smooth; add condensed milk.
          4. In a heat-proof bowl, add Angel Evaporated milk warm in the microwave for 5 seconds and add gelatin powder. Mix well until gelatin is melted completely. Quickly add into the cream cheese mixture.
          5. Get ¼ of the cream cheese mixture and add the ube extract. Mix well until combined.
          6. Spread the remaining mixture over crust, smoothing top and gently swirl the ube-cream cheese mixture on top to form a marble effect. Refrigerate for 3 hours or up to 24 hours or until set.
          7. Cut ube cheesecake bars and serve.

              8. INGREDIENTS

              7 egg white
              1 teaspoon cream or tartar or white vinegar
              3/4 cup white sugar
              1 3/4 cups all-purpose flour
              1 Tablespoon baking powder
              1 teaspoon salt
              ¾ cup white sugar
              7 egg egg yolk
              2/3 cup Angel Evaporada
              1 Tablespoon ube flavoring
              ½ cup vegetable oil or canola oil
              Mini Leche Flan – make ahead
              1-410mL Angel Evaporated Filled Milk
              1-380mL Angel Condensada
              3/4 cup white sugar
              4 egg yolks
              5 whole eggs

               

              PROCEDURE

              1. Preheat the oven to 350 F. Line a muffin pan with cupcake liners. Set aside.
              2. Beat egg whites in a bowl until frothy. Add cream of tartar and continue beating until fluffy. Slowly add white sugar in batches and continue beating until stiff. Set aside.
              3. Sift all-purpose flour, baking powder and salt. In another bowl combine sugar, egg yolk milk and ube flavoring, mix well. Using an electric hand mixer, add dry mixture into the egg mixture in batches, beat until combined and slowly pour oil. Beat until smooth.
              4. Gently fold half of the egg whites into the batter. Mix until smooth and fold in the rest of the egg whites. Mix batter for a few more seconds until smooth and airy.
              5. Spoon into the cups until they are 2/3 full. Bake in a 350 F oven for 12-15 minutes or until a toothpick inserted at the center of a cupcake comes out clean. Cool cakes completely in a wire rack.
              6. To make Leche Flan – Divide sugar into 36 mini round llaneras then heat over medium flame until it caramelized. Set aside.
              7. In a bowl, mix the rest of ingredients together. Strain twice. Pour into llaneras. Cover with aluminum foil. Cook in *bain marie it steam for 1-1/2 hours or until firm.
              8. Cool leche flan for at least 4 hours no. Remove from mold and set aside.
              9. To assemble Top ube cupcakes with leche flan. Serve immediately.

                *Bain marie is also called water bath. This is a method of cooking where a pan or container of food is placed in a shallow pan with hot water then placed in an oven or a stove.

                  10. INGREDIENTS

                  1-410mL Angel Evaporated Filled Milk
                  1-380mL Angel Condensada
                  1 ½ tbsp instant coffee granules
                  3/4 cup white sugar
                  7 egg yolks
                  2 whole eggs

                   

                  PROCEDURE

                  1. Combine white sugar and 1 Tablespoon instant coffee powder. Divide the sugar and coffee mixture in three llaneras then heat over medium flame until it caramelized. Set aside.
                  2. In a bowl, mix the rest of ingredients together. Strain twice. Make sure that the instant coffee powder is completely dissolved.
                  3. Pour into llaneras. Cover with aluminum foil.
                  4. Cook in *bain marie it steam for 1-1/2 hours or until firm.

                    *also called water bath. This method of cooking where a pan or container of food is placed in a shallow pan with hot water. then place to bake in an oven or a stove.

                      5. INGREDIENTS

                      1-410mL Angel Evaporated Filled Milk
                      1-380mL Angel Condensada
                      ¼ cup + 2 tbsp cocoa powder, sifted
                      3/4 cup white sugar
                      7 egg yolks
                      2 whole eggs

                       

                      PROCEDURE

                      1. Combine white sugar and 2 Tablespoons cocoa powder. Divide the sugar and cocoa mixture in three llaneras then heat over medium flame until it caramelized. Set aside.
                      2. In a bowl, mix the rest of ingredients together. Strain twice. Make sure that the cocoa powder is completely dissolved.
                      3. Pour into llaneras. Cover with aluminum foil.
                      4. Cook in *bain marie it steam for 1-1/2 hours or until firm.

                        *also called water bath. This method of cooking where a pan or container of food is placed in a shallow pan with hot water. then place to bake in an oven or a stove.

                          5. INGREDIENTS

                          1-410mL Angel Evaporated Filled Milk
                          1-380mL Angel Condensada
                          1 ½ tbsp ube flavoring
                          3/4 cup white sugar
                          7 egg yolks
                          2 whole eggs

                           

                          PROCEDURE

                          1. Divide the sugar and cocoa mixture in three llaneras then heat over medium flame until it caramelized. Set aside.
                          2. In a bowl, mix the rest of ingredients together. Strain twice.
                          3. Pour into llaneras. Cover with aluminum foil.
                          4. Cook in *bain marie it steam for 1-1/2 hours or until firm.

                            *also called water bath. This method of cooking where a pan or container of food is placed in a shallow pan with hot water. then place to bake in an oven or a stove.

                              5. INGREDIENTS

                              – 8 pieces large boneless pork chop slices, 1⁄2 – 1-inch thick
                              – Salt, to taste
                              – Ground black pepper, to taste
                              – 1 tsp paprika
                              – 3 tbsp butter
                              – 2 tbsp oil
                              – 1 cup button mushrooms, sliced
                              – 6 pieces garlic cloves, minced
                              – 1 piece medium white onion, minced
                              – 2 tbsp flour
                              – 2 tbsp fresh parsley, chopped plus more for garnish
                              – 3⁄4 cup chicken broth
                              – 1 can Angel Evaporated Filled Milk can, 410ml
                              *Add more seasoning & salt

                               

                              PROCEDURE

                              1. Season the pork chop slices with salt, pepper, and paprika. Leave to marinate for 10 – 15 minutes.
                              2. In a large, wide, and deep pan, sear the pork chop slices in butter and oil for about 4 minutes on each side, until golden brown. Remove from pan and set aside.
                              3. To the same pan, add the mushrooms and cook for a few minutes until browned. Add the onions and garlic and continue sauteing until the onions are tender.
                              4. Add the flour and mix well, making sure everything is evenly coated. Cook for a few minutes to toast the flour. Add thechicken broth and immediately mix well into a smooth sauce.
                              5. Add Angel Evaporated Filled Milk and parsley then bring to a boil.
                              6. Return the pork chops into the sauce and simmer until the sauce is reduced by half and thickened.